It seems as though every region of the United States has its own spin on how to make chili. As is evidenced by the popularity of chili cook-offs around the states, home cooks have strong feelings about what kind of chili is best. The origins of chili are uncertain, but it's natural to think of it as an American classic. Chili has many regional interpretations, and within each region almost as many recipes as there are cooks.
This is my variation which I consider a healthier version of a family classic and a favorite winter meal. Click here to get the recipe. The gluten-free corn bread recipe is also available.
Pumpkin pie without the crust makes an interesting dessert for all your guests. This version has coconut milk and fresh ginger to give it a wonderful twist! Serve it chilled with a dusting of cinnamon or topped with fresh whipped cream. Click here to get the recipe.
Following a gluten-free diet doesn't mean you can’t enjoy a complete and satisfying Thanksgiving feast. Turkey, as long as it’s not stuffed, is gluten-free, so is cranberry sauce! And if you use cornstarch or arrowroot to thicken it, your gravy can be gluten-free too. Many traditional Thanksgiving side dishes, including green bean casserole and corn pudding, tend to contain gluten, but by making a few tweaks and turning to wheat alternatives like rice flour and quinoa, you can easily make gluten-free versions. Click here for traditional dishes that are modified to be gluten free.
If you miss turkey dressing (stuffing), Schar's website has some recipes you can try.
Click here to view.
Schar, a gluten-free baked goods company, is conducting a survey with a chance to win a Schar Mega Basket! Their "graham" crackers are the best I have eaten and make a great graham cracker crust for your holiday desserts. They'd love to get your feedback about your experience with Schar. Your responses will be used to help improve their products and will be strictly confidential.
Thanks in advance for taking the time to relate your Schar experience!
For completing the survey you will be entered for a chance to win a Schar Mega Basket! Winners will be contacted in December, 2014 via email.
Click here to begin the survey...
Fall is upon us and it is time to jump into the leaves and enjoy the change in weather. With the holidays coming up, we want to give you some ideas that you can share with family and friends.
Here is a twist on the more traditional sweet bread pudding. This savory version will please a crowd and is perfect for week-end brunch! Get the recipe here.
Recently when discussing food choices with the wait staff at various restaurants, I have been asked questions like, "Are you gluten free by choice or necessity?" or "Is it a lifestyle choice?" or "Is it an allergy?" I usually go with "allergy" because it is a lot easier to explain. I really don't want to turn my dining out experience into a teachable moment on non-celiac gluten intolerance or celiac disease. "Allergy" works just fine for me. Most people understand this concept. I follow with a warning that if I get exposed to gluten the ambulance will have to come and take me away. (Of course this would never happen.) Celia Kaye, blog writer at the Huffington Post, recently posted an article that brings this thought home. You can read her article here.
Black bean spaghetti is a perfect way to incorporate fiber into a gluten-free diet. When I tried it for the first time, I was concerned there was going to be an overwhelming “bean” flavor. What a surprise! There wasn’t. It is flavorful in its own right but didn't overpower sauces or added flavors when combined with other ingredients.
To learn if this spaghetti could really deliver delicious results, I began by cooking it in a large pot of boiling water with just a splash of olive oil and salt added. The package directions state to cook for 6-8 minutes or until tender. I found the perfect al dente texture to occur at just past 7 minutes. I drained the spaghetti and then gave it a quick rinse in cold water to stop the cooking process. The texture remained al dente and did not become mushy like so many gluten-free pastas I have tried.
I have experimented with different sauces and I think my favorite is a simple marinara sauce with sautéed mushrooms and topped with lots of freshly grated Romano cheese!
Here are some reasons why we like black bean spaghetti at our house: